Kvasny Prumysl, 1970 (vol. 16), issue 7-8
Simple universal scheme for the organoleptic assessment of beer qualityNot peer-reviewed article
Jiří CUŘÍN
Kvasny Prum. 1970; 16(7-8) 
The described scheme for the organoleptic assessment of beer is a universal scheme suitable both for the use in practice and for the evaluation of results in research or various technological tests. Its advantage, in comparison with the schemes used so far, is namely strict separation of the analytical sensory assessment and evaluation of beer popularity and exclusion of considerably arbitrary scoring, which gives the prerequisites for obtaining objective and clear results. However, quality of the evaluation commission is decisive for achieving really unbiased and clear results. Correctly performed evaluation of beer, however, helps to obtain grounds...
Effects of biological stabilizers upon the stability of beer.Peer-reviewed article
J. CUŘÍN, J. ©TICHAUER, J. ©TORKOVÁ, J. HODAŇ
Kvasny Prum. 1970; 16(7-8): 145-148 | DOI: 10.18832/kp1970012
A series of experiments carried out with biological stabilizers confirm that they can improve biological stability of beer. The best results were achieved with the GA/8 preparation made in Belgium by SOPURAS LTD. If applied at concentration of 15 ppm, it prolongs the shelf-life stability of 10° beer, kept at 20°C by 15 days. Negative properties of the preparation do not affect the quality of beer if the indicated concentration is not exceeded. Though the toxicity of GA/8 is comparatively low- as Loncine showed in his research work- it is efficient against a large number of various harmful microorganisms. It is also very economical since the stabilization...
Beer from wort cencentrates.Peer-reviewed article
G. BASAŘOVÁ
Kvasny Prum. 1970; 16(7-8): 149-155 | DOI: 10.18832/kp1970013
The authors performed a series of experiments with wort concentrates and evaluated several processing methods: evaporation on film-type and plate evaporators and lyophylization. They described in detail the results achieved with wort concentrated on the Czechoslovak plate type evaporator and conclude that concentration is practical and can be introduced without any difficulties. Beer made from reconstituted wort both by analytic and organoleptic criteria correspond to the standard product brewed in a conventional way.
The importance of growthpromoting factors and aminoacid for brewery yeast and its typifikation.Peer-reviewed article
O. BENDOVÁ, V. KURZOVÁ, B. PARDONOVÁ
Kvasny Prum. 1970; 16(7-8): 161-164 | DOI: 10.18832/kp1970014
The article deals with the classification of 34 strains of yeast which are divided into several groups characterized by the requirements to vitamins. 6 strains were characterized by the dependence of their growth on the presence of varions amino acids which provide the only source of nitrogen. 29 strains of bottom fermentation yeast require biotine as their specific and only growth stimulating factor. From 3 strains fermenting raffinose to 1/3 one requires only biotine and panthotenic acid and inositol. Two hybrid strains require biotine and panthotenic acid and one biotine only. The growth rates depend on the sort of amino acid providing nitrogen...
Making wine from grapes badly infested by grey mould.Peer-reviewed article
V. ©VEJCAR, J. RYZÍ
Kvasny Prum. 1970; 16(7-8): 167-169 | DOI: 10.18832/kp1970015
The article deals with the effects of activated carbon and bentonite upon fermentation of must and the quality of final product, i.e. wine. In a series of tests 13 homogenized samples of white burgundy were compared. The best results were obtained by fermenting clean, thorough defecated must. Comparison with reference samples processed without defecation confirms the importance of defecation as an operation contributing to good taste and fine bouquet of wine. Satisfactory results gave also the treatment of defecated must with bentonite [150 gper 1 hl]. Activated carbon is not suitable for treating must from grapes infested with grey mould, since it...